Chocolate Pistachio Fudge

I have had fudge only once earlier, few years ago and that too just a spoonful. I liked it but nothing to have me sold out. But when I saw this fudge and realised how simple it is, I wanted to give it another go. Also, I had half a tin of condensed milk languishing in my refrigerator for ages.

Easy to make and love

Instant Chocolate Fudge

Sugar syrup or thickening is an art which I have not mastered yet. So I was happy to see a fudge recipe which makes having fudge an easy-peasy task!

Fudge comes together without the need and mess of sugar syrup

Instant Chocolate Fudge

The only problem I had was to find a dish to set the fudge in which was deep enough and at the same time not too big to yield a very thin layer. I think I managed a very agreeable thickness. I used a Tupperware small tray for achieving this.

I have used a bigger tray for thinner pieces for this batch

The trick for neat slices of fudge lies in slightly marking them before putting in the refrigerator for setting. After setting it will look just like marks on a Kit-Kat. You can press and break apart neat squares. I stuck to Nigella’s (the Cooking Goddess) recipe, except I halved it as I had only 1/2 a can of condensed milk and I didn’t want 64 squares.

Instant Chocolate Fudge

Like always V couldn’t stop eating them. He even took them to office and shared with some colleagues. They are perfect snack for kids and adults alike.

Serve them straight out of the freezer

Do you ever make anything to use up already available ingredients? I do this a lot. What about you?

Chocolate Pistachio Fudge

Ingredients

175

grams of chopped dark chocolate

200

grams of condensed milk

1

tablespoon of unsalted butter

75

grams of pistachhio

a pinch of salt

Preparation

1.

Put the chopped chocolate, condensed milk, salt and butter in a heavy bottom pan on low heat. Stir to melt. In the meanwhile, put the nuts in a ziplock bag and bash them with a rolling pin, to get coarse pieces.

2.

Add the broken nuts to the chocolate mixture. Stir well. Remove from flame. Pour the mixture into a 10 X 6 inch tray. Patch and smooth the top using a spatula or back of a spoon.

3.

Allow the fudge to cool to room temperature. Using a knife, gently mark the fudge with the grid of lines - depending on how small or big pieces you want. Move the tray to refrigerator to set. This will take about 15-20 minutes.

4.

Once set, remove from refrigerator and just gently snap-break on the lines you had made earlier. These can be stored in freezer and eaten straight out without thawing.